Spotlight Ingredient

Munich Malt

During its “stewing” and kilning processes, Munich malts undergo a number of chemical changes including production of melanoidins, which contribute to the malt’s nutty, bready, toffee flavors. These flavors are extracted through mashing. In ales, a small percentage of Munich malt gives great character. In lagers, a larger percentage of Munich malt may be used, particularly in robust styles like bocks.

COOKING WITH ELIOT NESS

Add it to your favorite recipe, and you’ll find that our beer is a perfect cooking companion. Just make sure you save some for the chef.